Cucumber Salad

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This cucumber salad is loaded with corn, avocado, tomato, and is so easy to make!

Overhead shot of a balsamic dressed corn, avocado, tomato, and cucumber salad. This cucumber salad is packed with flavor and so easy to make!

Cucumber Salad

Growing up my mom would make a tomato and cucumber salad almost every Sunday night. It was such a simple salad, but we all loved it. Especially when we had fresh garden veggies!

I’ve taken my mom’s cucumber salad to the next level by incorporating a balsamic dressing and adding in some corn and avocado. The avocado adds just enough to really change the dynamic of the salad adding a delightful creaminess. The corn adds a nice crisp crunch and the balsamic dressing ties everything together.

Cucumber Salad Short-cut Tips

  • Quick cucumber coins: To save time slicing cucumbers you can use a mandoline slicer. If you don’t have a mandoline slicer you can also use the slicer section of a box grater to cut thin slices of cucumber.
  • Cut all the tomatoes at once: place a plate with a lip upside down on a solid surface. Place all the cherry tomatoes inside that lip and then secure them down with the bottom lip of another plate. Place your hand on top of that plate securely and using a sharp serrated knife you can slice through all of the cherry tomatoes at one time!
  • Cut the corn off the cob quickly: Grab a large bowl and place a ramekin face down into the bowl. Set the cob of corn on that ramekin and cut down the cob so the corn falls into the bowl. (Or use a bundt pan!)

Corn

If you have access to fresh corn on the cob, I recommend it for this cucumber salad. And if not, frozen (thawed) or canned (and well drained) corn works well too.

If using corn on the cob, you can cut it right off the cob and add it to the salad. We love the flavor and crunch of raw corn in this salad! If you aren’t too sure about raw corn, you could grill it up before adding to the salad.

How to grill corn on the cob: Begin by peeling back husks and removing the silk. Rub vegetable oil on all sides of the corn and sprinkle lightly with salt and pepper. Place on heated grill (400 degrees F) and rotate every 3-4 minutes or until charred. This also works on a grill pan!

Close up shot of the cucumber salad with avocado, corn, tomato, and a healthy and easy balsamic dressing

Recipe tips

  • Persian (sometimes labeled as salad cucumbers) or English cucumbers work the best in this cucumber salad. These varieties of cucumber are less bitter, have less seeds, and are more flavorful than regular cucumbers.
  • Seasoning. Cucumbers and tomatoes often need a surprising amount of salt and pepper, don’t be afraid to add more until the flavors sing. I taste this salad a few times before serving and add more salt/pepper as needed.
  • Dress to preference. There is likely more dressing than you’ll want on this salad (depending on how dressed you like our salads), but I’d rather you have a little extra than not enough. Add slowly and to personal preference, leftover dressing will store nicely (and goes on just about everything!) for up to a week in the fridge.
  • Use a ripe avocado. For ultimate cucumber salad creaminess, a ripe avocado makes all the difference! See “quick tip” below!

QUICK TIP

To make sure an avocado is ripe, press gently around the stem and if it gives, the avocado is ripe (the “give” should feel like pressing the tip of your nose).

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Cucumber Salad

5 from 2 votes
This balsamic dressed corn, avocado, tomato, and cucumber salad is packed with flavor and so easy to make!
Print Recipe

Cucumber Salad

5 from 2 votes
This balsamic dressed corn, avocado, tomato, and cucumber salad is packed with flavor and so easy to make!
Course Salad
Cuisine American
Keyword cucumber salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 -6 as a side
Calories 161kcal
Author Chelsea

Ingredients

  • 2-1/3 cups (1 pint; 357g) ripe cherry tomatoes, halved
  • 2-1/4 cups (290g) Persian cucumbers, coined (~5 small cucumbers)
  • 2 large avocados, diced
  • 1 large sweet corn on the cob, corn cut off the cob (~1 cup; 131g)

Dressing

  • 2 tablespoons (32g) balsamic vinegar
  • 1 tablespoon (14g) red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic (1 clove)
  • 1/4 cup (46g) extra virgin olive oil
  • Fine sea salt and freshly cracked black pepper

Instructions

  • OPTIONAL GRILL CORN: If desired, grill the corn on the cob (we usually just add in the corn kernels raw!) How to grill corn on the cob: Begin by peeling back husks and removing the silk. Rub vegetable oil on all sides of the corn and sprinkle lightly with salt and pepper. Place on heated grill (400 degrees F) and rotate every 3-4 minutes or until charred, for a total of 12-15 minutes. This also works on a grill pan!
  • COMBINE SALAD: In a large salad bowl, combine the halved cherry tomatoes, coined Persian cucumbers, diced avocados, and the corn cut from the cob.
  • DRESSING: Add all the ingredients together in a mason jar. Add salt and pepper to taste; I add 1/2 teaspoon salt and 1/4 teaspoon pepper (and then add more to the salad overall). Shake the dressing well right before pouring over the salad.
  • FINISHING: Drizzle as much dressing as you'd like over the salad (add to desired preference. you likely won't use all the dressing) Toss salad and taste for seasoning. I usually add another 1/4 up to 1/2 teaspoon salt as needed. Enjoy salad immediately! This salad doesn't sit well with the avocado and dressing so don't add either until right ready to eat! Leftover dressing stores nicely for up to 2 weeks in the fridge.

Video

Nutrition Facts

Calories: 161kcal

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Recipe Rating




8 Comments

  1. I had a ridiculous amount of fresh tomatoes and cucumbers from our garden last year (I surely will again this year too)…so this recipe is perfect!

  2. 5 stars
    Awesome salad, scheduled to be shared on Welcome to My Kitchen on Facebook with appropriate credit and a link.

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